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Olive toasts with pea puree manchego

Ingredients

Olive toasts
1 large clove garlic, chopped
60g pitted kalamata olives
80ml (1/3 cup) extra virgin olive oil
12 x 6mm thick slices LOAF ciabatta (about 120g)
Shaved manchego or parmesan cheese and mint leaves, to serve


Pea puree
2 1/2 tablespoons extra virgin olive oil
500g frozen baby peas

 


Description

Makes 12


Preparation time: 10 minutes


Cooking time: 25 minutes


Sometimes, life is simply too short to pod peas; for such occasions (and when they’re not in season), frozen peas make an excellent alternative. Here they are the stars of a quickly made, tapas-style dish, which makes a great dinner party opener. Any LOAF bread would work here so use your LOAF favourite; slightly stale ciabatta however, does produce super-crunchy results.


 

Method

1. For the toasts, preheat the oven to 180C. Combine the garlic, olives and olive oil in a food processor (or use an immersion blender) then process until a coarse paste forms. Place the slices of bread in a single layer on a baking tray then divide the olive mixture among the toasts, brushing it to cover. Bake for 25 minutes or until toasts are deep golden and crisp. Remove to a wire rack and cool.

2. For the pea puree, heat the oil in a saucepan over medium heat. Add the frozen peas, breaking them up with a wooden spoon if necessary then cover the pan and cook, stirring occasionally, for 12-15 minutes or until the peas are tender. Remove to a food processor (or use an immersion blender) and process until a coarse paste forms. Season to taste with sea salt and freshly ground black pepper and cool to room temperature.


3.Divide the pea puree among the cooled toasts then top each with shaved manchego and mint leaves to taste. Serve immediately.